It’s no secret that things are tight for franchisors in the food and beverage space this year. While top franchise food concepts are closing their doors every single day, operations within the self-pour scene are experiencing an 18.6% increase in revenue since 2022, underscoring the profitability and efficiency of the self-pour system within a competitive hospitality landscape. 

Self-pour technology is revolutionizing the way we serve and enjoy beverages. Central to this revolution is Tapster, a franchise transforming the entire drinking experience by putting control in the consumers’ hands, allowing them the freedom to choose what they want to drink, when they want to drink it. Our innovative, self-pour bar concept offers 40-plus taps with a wide variety of beer, craft cocktails, wine, cider, hard seltzer, kombucha, cold brew coffee, and craft sodas, making it a one-stop shop for the latest trends in alcohol. Self-pour technology is trendy, versatile, environmentally friendly, and profitable, having seen exponential, industry-wide growth over the past few years.

According to PourMyBeer, operators who embraced self-pour technology have witnessed remarkable revenue increases over the past three years:

  • 2021: $39,383,908.82
  • 2022: $50,371,627.74 (a 27.9% increase from 2021)
  • 2023: $59,725,775.36 (an 18.6% increase from 2022)
  • 80% of users break-even within one year (rapid ROI)

Not only does a self-pour system lower the cost of labor while maintaining a high return on investment (ROI), it drastically limits waste production with the elimination of cans, bottles and other containers. Furthermore, customers can measure a precise pour or “taste” every single time, eliminating the factor of human error: over or under-pouring, ingredient mistakes, wrong serving glass, and more. It is estimated that, in 2023, the companies that took advantage of self-pour technology offset CO2 emissions by a whopping 1,208.6 metric tons, a rare fusion of profitability and sustainability. For context, this number equates to roughly 28.5 million aluminum cans saved, and 1.1 million bottles of wine saved. By eliminating the need for millions of disposable bottles and cans, Tapster’s self-pour technology has a positive environmental impact that extends beyond our taprooms. 

Even more, self-pour concepts that do not serve food, like Tapster, see an advantage. These taprooms generate greater profits with lower labor costs, while having the added benefit of not generating food waste or paying for vendors and delivery. By not serving food, Tapster eliminates the substantial costs of kitchen build-out, food preparation, and inventory, allowing for a streamlined, lower-overhead operation focused entirely on high-margin, self-pour beverages. This approach not only maximizes profitability, but also enhances sustainability by drastically reducing energy use, waste, and resource consumption, making Tapster an efficient, eco-friendly business model.

There’s no denying that we are entering a new era of how adults socialize and gather, and, like most things, it is becoming more interwoven with technology than ever. Self-pour technology can approximate how much and how often each tap is used, and, as mentioned earlier, can keep track of how much waste is saved. Franchisees can see the best performing beverages and the net profit of each tap all in one place, with automated calculations that provide real-time insights, enabling them to make data-driven decisions that optimize their offerings and maximize profitability.  

With 40-plus rotating taps that change often, Tapster allows guests to pour as little or as much as they want. The notion of offering a unique, frequently-changing wall of taps to sample allows the personality and drinking trends of each community to shine through. People can enjoy a football game at a Tapster all day long, or come with their friends for a fancy wine or cocktail tasting. It’s always fun to compare Tapster Seattle to Tapster Lincoln Park, to Tapster Cleveland, and so on, to see which taps are doing really well or are indicative of larger trends within a specific region or metropolitan area. Localism plays a big factor in consumer choice; even with ever-changing offerings, West Coasters will walk into a Tapster and most likely go for a Margarita, mule or other local brew to escape hot weather. On the other hand, Midwesterners and New Englanders love their light beers, sours and IPAs.

The best thing about a rotating selection of taps is that any franchise owner can cater to any or all flavor profiles, from across the entire country. This creates a seamless transition when it comes to keeping up with emerging and established drinking trends, allowing franchisees to quickly pivot and see which taps are tried-and-true favorites. It’s also a rare opportunity to engage a wider target audience by providing something for everyone; whether they’re craving their favorite lager, a seasonal cocktail, or a non-alcoholic offering. People want to try specialty, craft beers (and usually, they want to sample more than one to find their favorites) so it’s important to provide a space for people to do that. However, others may be enticed to try the wines and cocktails on tap, bringing in a crowd that you wouldn’t normally attract by just offering beer.

As we look to 2025 and beyond, my mission is for Tapster to continue leading the charge on self-pour innovation as a differentiator in the food and beverage space. Self-pour technology isn’t just about taking the pressure off bartenders or empowering guests to make their own choices. The holistic, interactive, and seamless customer experience offered by self-pour taprooms is quickly becoming an industry standard. It provides value to the guest while exponentially growing a brand’s profit margins. As a new, cutting-edge industry, those who engage now are likely to be getting in on what is still a relatively unsaturated market and a world of opportunity.

By Roman Maliszewski, Co-Founder and CEO of Tapster